TGI Friday's Gazpacho

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  • 1 cup tomato juice or V8 (for an additional vegetable kick)
  • 1 teaspoon Tabasco
  • 1 tablespoon granulated sugar
  • 1 tablespoon salt*
  • 1 fresh squeezed lemon
  • 2 medium size carrots, washed, peeled and rough chopped
  • 1 red onion, washed, peeled and rough chopped**
  • 2 medium size green bell peppers **
  • 2 to 3 ribs celery, washed and rough chopped **
  • 2 large ripe tomatoes
  • 1 medium size cucumber, washed, peeled and seeded

* Add salt in 1 teaspoon increments and taste each time; it will depend on how ripe and juicy your tomatoes are as to how much salt you need.

** Amount of onion, green pepper and celery should be about the same.


  1. Place all vegetables and seasoning (except salt) in blender in order as they appear and add 1 cup of tomato juice. Blend for 20 seconds to chop vegetables into small pieces (do not puree vegetables - Gazpacho should be like a small-diced salsa).
  2. Add remaining juice and allow to sit in refrigerator for 4 hours for flavors to blend.
  3. Taste and add salt as needed.
  4. Serve well-chilled and garnish with a lime and fresh ground pepper.

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